He falls in love with the craft, moves to Barcelona and starts working at the Grand Hotel Central on the rooftop bar. After a few years, he takes the 1-year Master of Mixology course and founds his own bar a little later. After 2 ½ years, however, he has had enough of Barcelona. He is drawn to Switzerland, where he has been working as Chef de Bar at the Skylounge in Zug since 4 March 2019.
The 10 questions
1. who would you like to serve a drink to?
The Spanish basketball player Pau Gasol a Gin & Tonic and the American actor Denzel Washington an Old Fashioned.
2. The first thing you do when you start work?
First I have a coffee - then I take care of the mis-en-place.
3. What do you love about your job?
When you mix cocktails, you can become an artist and create something special. Then when you see your guests beaming, it's just magical.
What annoys you the most?
When the guests or we, the staff, are unfriendly.
5. A world without social media would be...
Probably better. People would talk to each other more.
6. What was your craziest trip?
Trip to Amsterdam with friends. You can imagine what happened...
7. the most unusual cocktail you've ever mixed.
A guest once wanted a Cognac Martel XO - but as a long drink with cold chocolate...
8. the last luxury you treated yourself to.
I gave myself a Versace watch for my birthday.
9. your three most important qualities.
Honesty, work ethic, family man.
10. 100 francs and only 24 h left...
There would probably be some cocktails to drink.
Luis' Mix Tip
Luau Ohana
| 5 cl | Octopus Rum |
| 2 cl | Pimiento Dram |
| 5 cl | Cranberry Juice Ocean Spray |
| 2 cl | Lime juice |
| 2 cl | Orgeat syrup |
| 2 cl | Passion fruit purée |
Decoration: Mint sprig, passion fruit, cinnamon, fire
Preparation: Shake all ingredients and pour into a tiki glass on crushed ice.
This article appeared in
Issue 2-2020
BAR NEWS magazine as single issue
